Candied Sugar Flowers
- 2 pasteurized egg whites (or you can use meringue powder or dried egg whites)
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- Wax paper
- Small paintbrush
- Variety of edible flowers
- Whisk 2 egg whites or in a small bowl until they become light and frothy. Beat until completely smooth with no lumps.
- Put 2 cups of sugar in a second bowl. (Note: for a superfine sugar, pulse granulated sugar in a food processor for a few seconds.)
- Select a variety of edible flowers. Make sure the flowers have not been treated with chemicals or pesticides. Warning: Not all flowers can be consumed! For a list of beautiful and safe to eat flowers, see this chart on About.com. (link: http://homecooking.about.com/library/weekly/blflowers.htm).
- Hold flower by stem or with a pair of tweezers and with paintbrush gently coat tops and bottoms of all petals with egg white mixture. Cover completely but do not saturate as too much egg white on petals will soak in and not allow flower to harden.
- Dip flowers into sugar and coat evenly. Gently shake off any excess sugar and place on wax paper to completely dry and harden.
- Hardening process can take up to 36 hours. Candied flowers are fully dry when stiff and brittle to the touch.
- After they dry, store in an air-tight container at room temperature and separated by layers of wax paper. Use within 2 months.
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